Seafood Cart · Chile-Lime Shrimp
Aguachile
Photo: El Nuevo Doge / Wikimedia Commons · CC0
Unlike ceviche, aguachile isn't marinated for hours — raw shrimp is dressed in lime and chile water just minutes before eating, so it stays nearly raw and translucent rather than 'cooking' in the acid.
Raw shrimp is butterflied and quickly bathed in a blended sauce of lime juice, chile, and water, then topped with sliced cucumber, red onion, and a hit of extra chile. Seafood carts (marisquerías) along Sinaloa's coast, especially in Mazatlán, serve it ice-cold in tostada form.
Why it's made this way: The dish was born in Sinaloa's coastal fishing towns, where the state's massive shrimp industry made fresh raw shrimp an everyday street ingredient.
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Part of World of Street Food — 690 dishes from 118 countries.
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